These fried eggplant bites are …divine. Who knows me (or have read some more posts) knows that I rarely fry. It is really difficult that I cook something that has to be deep fried. So, if I decided to fry, it means it really deserves it.
It is true that we love eggplants. It is always on my grocery list. I always have some at home, even when they are not in their best season. So I am always trying new recipes and new ways to serve them.
The fried eggplant bites are a perfect starter when you’re hungry – my son ate all his portion before even seating at the table to have lunch ;-). This recipe puts together the best of eggplants and the wonderful taste of deep fry. They absorb little oil as their crust remain crispy and not heavy at all.
I have found this recipe on the blog Pure Wow, but I admit I have not measured the ingredients with precision. Just consider that you need a need more of bread crumbs than grated cheese and you need eggs based on the quantity you’re cooking.
Here you have a single portion recipe, that is for 1 person. Just multiply for as many as you are.
1 small to medium eggplant
3 Tbsp of all purpose flour
3 Tbsp of grated Parmesan cheese
5 Tbsp of bread crumbs
oil to fry
Wash the eggplant and cut it in cubes of less than 1 inch.
Put the flour into one bowl, the egg (lightly beaten) in another bowl and the breadcrumbs and grated cheese in another one. Add salt and pepper to the breadcrumbs-cheese mixture.
Put abundant oil into a frying pan and turn on the gas.
Take the eggplant cubes and pass them on the flour, then on the eggs mixture and at last on the breadcrumbs-cheese mix.
Fry in small batches (the secret to have them crispy) and put on absorbent paper before serving.